When Susan and I were in New Orleans, she bought a cookbook devoted to the use of pecans. Baked Pecan Chicken was the one recipe that really caught her eye. Who could resist succulent pieces of chicken coated in pecans?
Several days ago, the Master Taste Tester suggested that we should have Ratatouille for dinner. I thought – great! In my dim distant memory, I remember making Ratatouille once before, but didn’t really remember anything about how I made it. Therefore, I turned to Julia Child in The Way to Cook for guidance.
What would New Years Day be without Hoppin’ John? It’s a traditional dish served in the South on New Year’s Day, consisting of a black-eyed pea mixture served over rice. Hoppin’ John is often accompanied by cornbread and greens. Legend has it that the black-eyed peas are symbolic of pennies or coins.
Several years ago, on a visit to a friend in Germany, the subject of sauerkraut came up. I asked “how is it made?” The reply was cabbage and salt. I couldn’t believe that only those two ingredients produced sauerkraut, so I asked again.
I’ve been making these roasted potatoes (I actually call them “little potatoes”) for as long as I can remember. I’m not sure how I came up with the recipe which, by the way, is very simple, and is a favorite of Susan’s.
The plan for dinner was to have Chicken Cordon Bleu with mustard cream sauce, steamed broccoli and Betsy’s potatoes. Well, the plan changed, but not before I had done the prep for Betsy’s potatoes! The Chicken Cordon Bleu has been saved for another night, but full steam ahead for Betsy’s potatoes.
Several weeks ago, we had a Mexican dinner consisting of chicken enchiladas, Mexican rice and refried beans. All of the recipes were first-timers from the Allrecipes site, with some adaptations, of course! Everything was absolutely incredible. What stuck in my mind the most were the refried beans, which I decided to make again.
Dinner tonight was chicken schnitzel with mustard cream sauce. A perfect accompaniment is mushroom risotto. My job was taking care of the mise en place, or getting everything ready. Susan took over from there and actually made the risotto.
Hoppin’ John is a traditional dish served in the South on New Year’s Day. It consists of a black-eyed pea mixture served over rice. Hoppin’ John is often accompanied by cornbread and greens. According to at least one source, the black-eyed peas are symbolic of pennies or coins.
Several months ago, Chris decided that we needed to experiment with making sauerkraut because of its nutritional value!